These pretty Raspberry Lemon Cupcakes are delicious and whimsical and are a perfect treat for any occasion.
There are some days when you just need to have a little zing in your day. Something not heavy, not dark, something light and playful and whimsical and delightful. To me, that’s what these cupcakes are. They are just fun! Soft, moist lemon cupcakes smothered in bright raspberry buttercream frosting. With a new season comes a new attitude.. birds are singing, flowers are blooming and pretty pink cupcakes are ready to be eaten. Now don’t get me wrong, I love a dark, chocolatey, espresso cupcake just as much as the next girl. But sometimes you’re looking for something a little off the beaten path and these cupcakes couldn’t be more off the path if you tried. The flavor combination of lemon and raspberry is not one I was sure would pair together well but after making (consuming) these it has become very clear to me that this is a classic combination that seems to be slightly overlooked. Tart, sweet and full of attitude these cupcakes jump up and scream SHAZAM!!
Surprisingly, not every food does that.
Now as I have discussed before, I am NOT a well-rounded baker… Yet. I am still learning and what that means for you is that I am going to share with you the non professional way to make cupcakes. I have tried to make light fluffy cupcakes from scratch and they never seem to be come out right. So if you want to call me a cheater, so be it. But I am a cheater with really good cupcakes so let’s not judge, ok?
I use a box mix (gasp!) and doctor it up a bit too make it a little bit better than what it was intended to be. The end result are amazingly moist, soft cupcakes that you will be proud to serve to your family and friends… or eat them all yourself and tell your family the dog ate them and there are no cupcakes to be had today. You don’t judge me, I won’t judge you.
Raspberry Lemon Cupcakes
Start by making the cake mix and preheat your oven according to the directions on the back of the box. I am using a Duncan Hines cake today and instead of following the ingredients as recommended on the box, I am going to make some changes to ensure my cupcakes are the best on the block.
I am adding in one more egg than what is called for and substituting milk instead of water. I am also not using vegetable oil, I melted butter (twice as much as is called for) and am using that instead.
These changes make a world of difference and you will never make box cake the same way again, I promise. I am also kicking the lemon flavor up a few notches by adding lemon extract and the zest of 2 lemons.
In a large bowl, mix your cake batter, extract and zest and pour into a lined cupcake pan.
Cook as suggested on the back of the box and when done, remove to a cooling a rack. Once the cupcakes are cool to the touch, mix 1 tablespoon of fresh lemon juice and 1 tablespoon of sugar together in a small bowl and then brush the tops of your cupcakes. Let your cupcakes absorb all that sweet, lemony goodness and start mixing together your frosting.
Add your raspberries into a food processor and puree.
I used frozen raspberries so i then transferred the puree to a saucepan and heated the sauce up so that it wasn’t little frozen pieces anymore, it was pourable. Force the puree through a fine mesh strainer to remove the seeds and then chill the mixture in the refrigerator until completely cool.
While your puree is cooling, whip the butter with a hand mixer until it is light and fluffy and then add in your sugar, salt, and raspberry extract.
Once your puree is cool, fold it into the frosting and then get ready to frost those cupcakes!
Garnish with a lemon slice or top with a raspberry or just eat them as is..
These cupcakes are pretty and whimsical and are perfect for when you need a little extra spring in your step.